Welcome weary travelers! Step inside my cozy tavern, shake off the night’s mist, and settle by the crackling hearth. Tonight, the air is laced with the scent of wild lavender and warm vanilla, and I have just the thing to soothe your spirit—a batch of Moonblush Lavender Cookies, kissed by starlight and perfect for a faerie’s midnight feast.
These delicate, buttery treats are infused with fragrant lavender and a touch of lemon, baked until golden, and left to cool beneath the soft glow of the moon. Best enjoyed with a steaming cup of enchanted chamomile tea, they are a favorite among wandering elves, whispering witches, and the occasional mischievous sprite.
Though these Moonblush Lavender Cookies can be enjoyed at any time of year, there are certain nights when their magic is strongest. Bake them beneath a full moon to set your intentions, letting the lavender’s soothing essence weave your wishes into every bite. Gift them to a loved one on Valentine’s Day or prepare them during the blooming months of spring and summer.
This was inspired by other lavender treats like my blueberry lavender breakfast rolls, and pairs well with one of my favorite simmer pots the sweet aroma of love.
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Ingredients
~*~See recipe card for quantities~*~
Cookies
- unsalted butter, softened
- brown sugar
- large egg
- vanilla extract
- lemons
- almond flour
- all purpose flour
- cornstarch
- baking soda
- celtic sea salt
- dried culinary lavender
Glaze
- powdered sugar, sifted
- unsalted butter, melted
- lemon juice
- lavender syrup
- water
- brown sugar
- dried culinary lavender
- blueberries
Instructions
Let the baking commence!
- Beat together butter and brown sugar, then add lemon juice, lemon zest, vanilla, an egg and mix together until well combined.
- Separately, whisk together flour, baking soda, cornstarch salt lavender, then combine with wet mixture. Let dough chill for 30 minutes.
- Scoop about ~1 tablespoon of the cookie dough, roll it with your hands, press it down and place it on the baking sheet then bake for 10 minutes at 335F.
- While cookies are baking, create the glaze by combining powdered sugar, melted butter, lemon juice and lavender syrup. Once the cookies have cooled, garnish with the glaze, lavender buds and powdered sugar.
Hint: Create homemade lavender syrup by simmering water, brown sugar, lavender buds and blueberries on the stove for 10 minutes or until you achieve your desired color!
Substitutions
Here are the substitutions for these Moonblush Lavender Cookies while maintaining their magical flavor and texture
- Dairy-free - swap the butter for ½ cup softened coconut oil or vegan butter (like Miyoko’s or Earth Balance). For the glaze use ½ tbsp melted coconut oil instead of butter.
- Vegan - use one flax egg (1 tbsp ground flaxseed + 2.3 tbsp water, let sit for 5 minutes).
- Gluten-free - replace the almond and all purpose flour with the same amount of gluten free flour.
- Regular flour - if you would like to use regular flour instead of almond flour, use 1 ⅓ cup of all purpose flour
Equipment
- 1 hand mixer or immersion blender
- 2 medium sized mixing bowls (wet and dry ingredients)
- 1 small mixing bowl (for the glaze)
- 1 whisk
- 1 baking sheet
- unbleached parchment paper
- measuring cups
- measuring spoons
Moonblush Lavender Cookies
Equipment
- 1 Hand mixer OR immersion blender
- 2 Medium sized mixing bowls for wet & dry ingredients
- 1 Small Mixing Bowl for the glaze
- 1 Whisk
- 1 Baking Sheet
- Unbleached parchment paper
- Measuring cups
- Measuring spoons
- 1 fork optional, for mixing
Ingredients
- 1 stick unsalted butter
- ¾ cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- ½ lemon zested
- 1 ½ tsp lemon juice
- 1 ⅓ cups almond flour
- 4 tbsp all-purpose flour
- 1 tsp baking soda
- 1 tbsp cornstarch
- ½ tsp celtic sea salt
- 1 tsp dried culinary lavender
Glaze
- ½ cup powdered sugar sifted
- ½ tbsp unsalted butter melted
- ½ tbsp lemon juice
- ½ tsp lavender syrup
Lavender Syrup
- ½ cup water
- ½ cup brown sugar
- 2 tbsp dried culinary lavender
- 5 blueberries for color
Instructions
- Beat the softened butter and sugar together with a fork or hand mixer until it's light and fluffy
- Add lemon juice, lemon zest, vanilla and egg then mix together until well combined. If the texture is not soft enough, feel free to use the hand mixer or immersion blender until you reach the desired consistency.
- In a separate bowl, whisk together the almond flour, all purpose flour, baking soda, cornstarch, salt and lavender.
- Gradually incorporate the dry ingredients into the wet mixture. Let chill for 30 minutes.
- Preheat the oven to 335F and line the baking sheet with unbleached parchment paper.
- Scoop about 1 tbsp of the cookie dough, roll it with your hands, press it down so it creates a small circle and place it on the baking sheet.
- While the cookies are baking, create lavender syrup by simmering ½ cup water, ½ cup brown sugar. 2 tbsp dried lavender and 5 blueberries for color for around 10 minutes.
- Then, create the glaze by combining powdered sugar, melted butter, lemon juice and lavender syrup.
- Bake the cookies for 10 minutes then remove and let cool.
- Garnish cookies with glaze, dried lavender and powdered sugar
Storage
Room Temperature: Store in an airtight container at room temperature for up to 3 days. Keep them in a cool, dry place away from direct sunlight.
Refrigerator: For longer freshness, store in an airtight container in the fridge for up to 1 week. Let them come to room temperature before serving for the best texture.
Freezer: These cookies freeze well! Store them in a freezer-safe container with parchment paper between layers for up to 2 months. When ready to enjoy, let them thaw at room temperature or warm them slightly in the oven at 300°F (150°C) for 5 minutes.
Top Tip
Glaze Tip: If glazed, allow the cookies to fully set before stacking. For best results, glaze after thawing if freezing.
FAQ
Yes! You can use fresh lavender, but reduce the amount to ½ teaspoon since fresh herbs have a stronger flavor. Make sure it’s culinary-grade lavender.
Yes! Feel free to use the same amount of all-purpose flour instead of almond flour.
If you don’t have lavender syrup, you can infuse warm maple syrup or honey (for non-vegan) with dried lavender, then strain it. Alternatively, replace it with vanilla extract for a different but equally delicious flavor.
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